Cheddar Olive Pops

Cheddar Olive Pops


  • 2 cups (8 ounces) Wisconsin Aged Cheddar Cheese, coarsely grated
  • 1/2 cup butter (1 stick), softened
  • 1 cup flour
  • 1 teaspoon paprika
  • 25 large pimiento-stuffed green olives


  1. Heat oven to 400 degrees F.
  2. In large bowl, blend together cheese and butter with electric mixer. Add flour and paprika; mix well.
  3. Shape 1 tablespoon of cheese mixture around each olive, dipping hands in flour, if necessary, to prevent sticking. Arrange on parchment-lined baking sheet and bake for 10 to 15 minutes, until golden.
  4. Remove from baking sheet and serve immediately.

Yield: 25 olive pops

Recipe and photo used with permission from: Dairy Farmers of Wisconsin

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